Plans for the renovation project at Third Avenue and Broadway have been submitted to the Metro Development and Housing Authority, according to a release today from Smith and Ross.
"The project features a family-oriented, reasonably priced steakhouse, a rooftop patio with sweeping views of downtown and the Cumberland River and, of course, live music," the release says. The steakhouse would be called Harry O's.
The plans for the building include "a glass storefront typical of the neighborhood," it says, adding that the existing rotating corner sign (which currently says Trail West), would remain.
Smith is best known as the owner of Tootsie's Orchid Lounge, Rippy's and Honky-Tonk Central. Ross is a partner in the latter two businesses. As reported by my Nashville Post colleagues, they are also the team behind Avenue Diner LLC, developing a diner nearby at Third Avenue South and Demonbreun in SoBro.
Negroni Week runs June 1-7, and participating bars are encouraged to plan special events and donate money to their favorite charities from the proceeds of their Negroni sales during the week. Several local bars are on the list of global participants, and at least one of them will have a Negroni-themed party this week. You can also find out which particular charity your drinking dollars will be going to at the link above.
At Sinema, they have teamed up with Jagermeister for an event in their lounge bar tonight, June 1 at 9 p.m. Don't sneer. Jagermeister is a member of the amaro family, like Campari, and is trying to change its reputation from just a "challenge shot" to an ingredient in proper cocktails. Mixologist Sother Teague will offer a presentation and Q&A on various bitters and Jagermeister, while several area bartenders will help create a special Jager-themed cocktail menu, available all evening.
Some people don't even like cake — I know of another person with a summer birthday who demands a fresh, juicy watermelon when her special day rolls around. And some people (gasp) don't even like sweet things. For them, there's always the meatloaf-and-mashed potato "cake." Here's Martha Stewart's version.
I was lucky this year: On my birthday I was presented with a plate bearing the letters of my first name — fashioned out of homemade chocolate chip cookie! Too bad my name is only two syllables.
New celebratory ideas are always welcome, so I appeal to you, Bites Nation. What's your favorite birthday cake alternative? And what else is on your mind this week?
The first is the Marqués de Alella Pansa Blanca. This light white is produced from the indigenous Pansa Blanca grape grown on Spain’s Mediterranean coast. It is smooth and tropcial, which makes it appropriate for cocktails or for serving with pasta or seafood. It finishes with a bit of acidity and bitterness, which makes it great for pairing with delicate cheeses and/or olives. (I can’t resist a good olive plate.)
The other is my preference, a red made from Tempranillo grapes. The El Coto de Rioja Crianza is one of Spain’s top-selling wines and among the most popular Riojas available in the world. A Rioja is typically spicy and fruity, and the El Coto — aged in oak barrels — has a woody element to its notes of raspberry and cherry. It’s low on acid and tannins, so it’s easy to drink and stands well on its own or paired with hard cheeses, meats, and (of course) Spanish food.
Extend your palate beyond pink this summer and give one of these a try.
The alliance's president, Sallie Mayne, says the series, nicknamed "Mr. Jack's Adventure," was inspired when she was treated to a special off-the-menu meal by Lucky Bamboo's owner.
"It was the best Chinese meal I’ve had," Mayne says. "So I asked him, 'Would you cook for some of my friends, too?' And that was the beginning of Mr. Jack’s Adventure. We formalized it and connected it the Chinese Arts Alliance" — in fact, a portion of the proceeds benefits CAAN.
This Monday, June 1, will be the eighth installment, kicking off at 6 p.m. at Lucky Bamboo, 5855 Charlotte Pike. The dinner is $25, and everyone's invited (as long as your palate is adventurous, that is). From the announcement:
The hooch will be in the form of both cocktails and straight up, and cocktail program manager and distillery ambassador Austin Reese will be on hand to answer questions and help lead attendees through the tasting. City Winery beverage manager David Mensch is also quite the connoisseur of cigars and spirits, so he'll be serving as the host of the event up on the patio level of the winery. Truth be told, I'll bet the whole event is partially an excuse for him to enjoy some great cocktails and cigars while working.
But why not take advantage of his largesse and enjoy the same treatment yourself? Snacks from the kitchen at City Winery will be served throughout the tasting to accompany the cocktails.
Two more local restaurants — the new outpost of Trattoria Il Mulino downtown and 360 Bistro in West Nashville — have started upscale brunch service of late, and from the menus I've seen, they look interesting. Trattoria Il Mulino is this week's Dining review in the Scene; Nicki P. Wood checked it out for dinner and found a lot to like. Read her review here.
Meanwhile, responding to the rise of conventioneers and other folks downtown during the day on the weekends, Trattoria Il Mulino recently added brunch service on Saturday and Sunday, 10 a.m. to 2 p.m. Take a peek at the brunch menu:
As reported by our colleagues over at Nashville Post, Atlanta-based development company Novare Group was long eyeing the 1.36-acre lot at Broadway and 17th. And as reported by the Nashville Business Journal, Sub Stop is unable to relocate, and the business itself is now up for sale. Novare has plans to close on the acquisition this summer, and in place of the little pink building, the company will build a 25-story, 352-apartment complex by the name of SkyHouse.
One of the biggest fans of the farm is chef Dale Levitski of Sinema. Levitski says, “I had the opportunity to tour Old School Farm and meet the staff, and I was impressed by the simple mission of growing opportunities for their members by growing produce.” Levitski — along with other notable chefs Anthony Galzin of the soon-to-open Fifty-First Kitchen, Vasisht Ramasubramanian of Chauhan Ale & Masala House, and Nick Seabergh of The Sutler — have decided to team up and host a benefit dinner for the farm, a “fresh, fun Sunday supper underneath the stars on Old School Farm’s gorgeous land,” according to Levitski.
All the produce for the dinner will come from Old School Farm, along with Six Boots Farm, Bells Bend Farm, Foggy Hollow Farm and KLD Farm. The three-course menu will be set based on what’s harvested the day of the dinner, which will also include cocktails and other beverages, live music, a Sinema-style movie showing in the garden and a bonfire. Along with Sinema, other sponsors include Sullivan Branding, Black Abbey Brewing and Tom Gore Vineyards, so you can expect to have a good time. All proceeds from the event benefit the farm.
Unearthing Nashville, a Benefit Dinner for Old School Farm
Sunday, June 7, at 5:30 p.m.
Old School Farm
5022 Old Hydes Ferry Pike
Tickets: $100 per person
Reservations: 615-942-7821 or carrie [at] sinemanashville [dot] com
Depending on the beer and the barrel, the aging process can last from two months to as long as a year. Since Black Abbey uses their barrels two or three times, each iteration is unique, with the first pass usually exhibiting much more of the character of the original spirit and future uses revealing more of the nuances of the oak. This is part of what make barrel-aging so exciting to many craft beer lovers.
Until now, the only way to sample these special beers was to try them in Black Abbey's taproom, The Fellowship Hall, or to find it on tap at a local bar or growler fill shop that was fortunate enough to get a keg or two. If you wanted to take some home, that meant that you had to buy a growler to go, and it's illegal to open a growler in a taproom. So when you got home and cracked the cap, the clock started ticking until the beer was no longer fresh, usually a day or so tops.
Carl Meier, one of the co-owners of Black Abbey noticed that people who like to buy growlers ordinarily don't stick around to enjoy a pint or three with other bar patrons. And it's tough to share these barrel-aged beers with your friends unless you invite them over to enjoy your spoils the same day that you pick up your growler.
So Meier and his compatriots at Black Abbey have come up with anther solution to help spread the wealth with their new "cage and cork" program.
Just what Nashville needs another steakhouse! How original!
"Business Plan: We're going to have Bud Light binge consumption on *FOUR* levels instead of…
Calling the people responsible for Tootsie's, Rippy's and Honky-Tonk Central ""restauranteurs" is a bad joke…
F*ck this, and f*ck these guys.
For the love of god, please stop with sticking garage doors in every building downtown…